Who doesn’t love a little Frittata?
6 whole eggs or 3 whole eggs with 3 egg whites (save those yolks for carbonara)
4 oz uncured pancetta or uncured bacon, chopped in small pieces
1 leek, rinsed thoroughly, cut in half and sliced
8-10 asparagus, stems trimmed and cut in bite size pieces
2-3 Tablespoons feta
Avocado oil spray from Chosen Foods
1. In a small skillet, cook pancetta or bacon until golden and crispy. Drain on a paper towel. Remove excess fat from pan.
2. Preheat oven to 350°
3. Turn stove top heat to medium, add leeks and cook for 3-5 minutes until tender and slightly brown. Add in asparagus and cook for 2-3 minutes. Remove veggies from pan.
4. Whisk eggs and/or eggs and egg whites. Optional, add a splash of water or milk for fluffier eggs.
5. Spray a clean, small pan with avocado oil and add in asparagus, leeks, pancetta and feta. Pour whisked eggs over the vegetable, meat and cheese mixture. Bake for 15-20 minutes until eggs are set. Serve with toast, avocado and/or simple salad.
Tip: this basic frittata recipe is versatile and you can swap in any substitutions.
No leeks? Onions (even caramelized onions) would be great.
Substitute pancetta for ham, sausage or omit completely.
Use up whatever veggies you have – spinach, broccoli, roasted vegetables would be delicious. Frittata with cheese is a must – goats cheese, sharp cheddar or any firm cheese like Parmesan or manghego!
This recipe come from Registered Dietitian Madeleine Holloway. Schedule a 15-minute call with her today.
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